Snacks in office: Til ke kebab and more

Til ke kebab

Method

Boil 1 cup of rice and 1/2 cup of potato and cool. Sauté 1/2 tbsp of ginger, 1 tbsp of onion, 25g til and boiled potato. Mix 1/2 tbsp of pickle masala and toss, remove from flame and add mint and coriander leaves. Shape into kebabs and shallow fry over medium heat.

Rahis Khan, executive chef, The Metropolitan Hotel & Spa

The goodness factor

The potato and sesame mix delivers carbohydrates and lots of calcium.

Kavita Devgan

Rajma Shammi.

Rajma Shammi

Method

Boil 280g of rajma. Add rajma to 5g cumin and sauté. Take it out of heat and let it cool. Add 90g of boiled and mashed potatoes and chopped coriander. Make a flat round cake (tikki). Take oil in a fry pan and stir fry the tikki. Serve with chutney or dip.

Rahis Khan, executive chef, The Metropolitan Hotel and Spa

The goodness factor

This dish is high in protein and fibre.

Kavita Devgan

Suran kabab .

Suran kabab

Method

Take ¼ cup of boiled and grated yam mash, add 2tbsp of boiled and grinded split Bengal gram, 2 tsp of finely chopped green chili, 1 tsp of crushed garlic pods, 1 tsp garam masala powder, salt to taste, ½ tsp of red chili powder and mash to a paste. Make into kababs and pan-sear from both sides.

Rahis Khan, Executive Chef, The Metropolitan Hotel & Spa

Goodness factor

Yams are a good source of vitamin C, which boosts the immune function.

Kavita Devgan

Fruit Meshwi .

Fruit Meshwi

Method

Dice assorted fruits such as apple, pineapple, guava and pears. Clean and wash 1 tomato and 1 yellow and 1 green capsicum. Make a marinade with 30g mayonnaise, 1g chopped garlic, 3g paprika, 5g sumac and seasoning. After 30 minutes, grill in tandoor.

Rahis Khan, Executive Chef, The Metropolitan Hotel & Spa

Goodness factor

This dish is a good source of vitamins, minerals and antioxidants.

Kavita Devgan

Stuffed zucchini.

Stuffed zucchini

Method

Blanch 4 zucchinis and cut it horizontally. Scoop the seeds from Zucchini. Mix 10g sweet corn, 10g boiled potato, 5g green chilli, ginger to taste, 10 ml of lemon juice and salt to taste and fill them in zucchini . Serve with garnish.

Rahis Khan, Executive Chef, The Metropolitan Hotel & Spa

The goodness factor

This hydrating vegetable delivers vitamin A, magnesium, folate, potassium, copper, and phosphorus, and some b complex and calcium too.

Kavita Devgan